Copycat Panera Autumn Squash Soup Recipe

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When a nip hits the air, and you’re ready for soup, this copycat Panera Autumn Squash Soup recipe hits the spot. Its creamy texture is silky smooth and delicious. The warm spices give it a fall flavor—full of cinnamon, nutmeg, and a dash of pepper. A hint of curry will warm you from the inside out. A healthier copycat recipe the whole family will love.

This Panera butternut squash soup is perfect for sitting in front of a fire with your favorite blanket and a book! The yellow color and thick texture say fall has arrived. It’s a hearty meal that works well with bread and salad.

I received produce from Melissa’s produce and light brown sugar provided by Dixie Crystals; but the opinions on the delicious soup and these products are entirely my own!

I am thrilled to be joining many other bloggers for Fall Flavors Week this week, be sure to enter for a chance to win one of the amazing prizes provided by our sponsors at the end of the post. Check out all of my posts from this fun week; Fall Charcuterie Board, Gluten-Free Apple Pie, Graham Cracker Crumble, and this easy Pear Bundt cake.

If you are a soup lover like us, you will love these reader and family favorites. For instance this Creamy Poblano Chicken Soup, along with this Panera recipe Broccoli Cheese Soup and this Chicken & Wild Rice Soup!

Are you looking for something for a fall party? This autumn squash soup fits the bill. It’s easy to make and is always a big hit! You can control the level of spice to meet your needs. It works for both lunch or dinner!

This copycat version of Panera Autumn Squash Soup is also wonderful for a romantic dinner and it can be sophisticated or countrified depending on the dishes you choose to serve. Why not break out the candles and set the table for this delicious soup.

Primary Ingredients for Panera Bread’s Autumn Squash Soup

• Butternut squash |  The heart of this recipe, providing the fall flavor and color, this delicious squash is from Melissa’s Produce.
• Vegetable broth | It adds the perfect flavor and you can substitute beef or chicken broth.
• Pumpkin puree | Not to be confused with pumpkin pie filling. Also it provides a natural sweetness that is a beautiful compliment to the squash.
• Apple Juice or Apple Cider | The secret ingredient! Adds a delicious sweetness, naturally! Not to be confused with apple cider vinegar!
• Spices & Seasonings | A combination of fresh ginger, cinnamon, kosher salt, pepper, and a dash of nutmeg gives the dish a kick of flavor. 
• Cream Cheese | The best secret to making this autumn squash soup rich and smooth is the cream cheese.
• Brown Sugar | Using Dixie Crystals brown sugar is a must because it adds the right amount of sweetness and it’s non-GMO! WHOOT!
• Chili Pepitas | Also called pumpkin seeds are made with cayenne pepper or chili powder, olive oil, salt, and raw pepitas. They add a nice crunch. 

How to Make Panera Autumn Squash Soup Recipe

Full list of measurements and detailed instructions in the printable recipe at the bottom of this post.

Step 1 | How to Cut Butternut Squash

Wash squash and dry, using a sharp knife on a sturdy cutting board, slice off the ends of the squash. Using a Y Peeler or regular vegetable peeler, peel away the tough skin of the squash.

Cut the squash in half, then again in quarters to reveal the seeds and “guts” of the squash. Using a grapefruit spoon or regular sharper spoon, scoop out the seeds.

Using a large sharp knife, chop the butternut squash into 1 inch cubes.

Step 2 | Making Autumn Squash Soup

In a large pot, heat the oil and add the shallots and saute for a few minutes.

Add the squash, carrots, salt, and pepper, cooking and stirring until the veggies soften. Stir occasionally to prevent sticking.

Mix in the garlic, ginger, brown sugar, curry powder, and cook until the veggies begin to caramelize.

Add the water, broth, and apple juice to the pan and bring to a boil. Simmer the soup until the squash can easily be pierced with a fork.

Remove from the heat. Stir in butter, cream cheese, pumpkin puree, and brown sugar.

Step 3 | Puree soup and make Pepitas

Prepare the Chili Pepitas by adding to a hot pan with melted butter or oil. Sprinkle with salt and chili powder. Cook until they begin to pop and stir constantly.

Puree with a hand-held immersion blender or high speed blender until smooth and creamy, or see notes below for silky smooth butternut squash soup. Making Autumn Squash soup in your Vitamix makes it so easy!

Frequently Asked Questions

How to Store Panera Autumn Squash Soup Recipe

Cool soup completely and store any leftover soup in an airtight container in the fridge up to one week, frozen up to 3 months. Thaw overnight in fridge for best texture, then reheat on stovetop adding a little additional cream if necessary to bring it all together.

More Fantastic Fall Flavor Recipes 

Panera Autumn Squash Soup recipe pairs well with many dishes. Here are a few ideas that you will love to try!

• Wild Rice Harvest Salad
• Sweet Molasses Brown Bread Rolls
• Sweet Buttermilk Cornbread
• Pumpkin Spice Honey Bun Cake
• Instant Pot Whole Chicken
• Best Bread Recipes for Soup

More Copycat Panera Recipes

• Tortellini Alfredo
• Orange Scones (Panera Copycat)
• Panera Pickled Red Onions (Quick Refrigerator Pickled Onions)

Check out ALL of the fantastic fall flavor recipes at the end of this post!

I hope you loved Panera’s autumn squash soup recipe, it is the perfect soup for a chilly fall day or anytime really!

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Copycat Panera Autumn Squash Soup Recipe

When a nip hits the air, and you’re ready for soup, this Panera Autumn Squash Soup recipe hits the spot. Its creamy texture is silky smooth and delicious. The warm spices give it a fall flavor—full of cinnamon, nutmeg, and a dash of pepper. And the curry will warm you from the inside out.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Course: Soups & Stews

Cuisine: American

Keyword: autumn squash soup, copycat recipe, Panera Autumn Squash Soup, panera autumn squash soup recipe

Servings: 8 servings

Calories: 148kcal

Author: Kathleen Pope

Equipment

• OXO Good Grips Y-Peeler
• Mueller Austria 1 001 Ultra-Stick 500 Watt 9-Speed Immersion 
• Vitamix Explorian Blender, Professional-Grade, 64 oz. Low-Profile Container, Black 

US Customary – Metric

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 large shallots diced or 1 small onion, diced
• 2 cloves garlic minced
• 2-3 medium carrots chopped (medium carrots)
• 2 pounds butternut squash about 6 heaping cups (peeled, seeded and cubed)
• ½ – 1 teaspoon kosher salt to taste
• Fresh ground black pepper
• 1 tablespoon fresh grated ginger or 2 teaspoons ground ginger
• ½ – 1 teaspoon curry powder
• 3-4 cups Vegetable Broth
• 1-2 cups Apple Juice or Apple Cider not apple cider vinegar
• ½ – 1 cup water if sweeter soup desired, replace some water with apple juice
• 1/2 cup pumpkin puree not pumpkin pie filling
• 2 tablespoons cream cheese softened (neufchâtel works great here)
• 2 tablespoons butter
• 1 tablespoon brown sugar
• ¼ teaspoon cinnamon
• Dash of nutmeg
• Heavy Cream optional I added about ¼ cup to the entire batch for a more silky soup
• Fresh grated nutmeg for serving, optional

Chili Pepitas

• 1 teaspoon olive oil or butter
• dash Kosher salt
• dash Cayenne pepper or chili powder
• 1/3 cup raw pepitas pumpkin seeds

US Customary – Metric

Instructions

• How to Cut Butternut Squash
• Wash squash and dry, using a sharp knife on a sturdy cutting board, slice off the ends of the squash. Using a Y Peeler or regular vegetable peeler, peel away the tough skin of the squash.
• Cut the squash in half, then again in quarters to reveal the seeds and "guts" of the squash. Using a grapefruit spoon or regular sharper spoon, scoop out the seeds.
• Using a large sharp knife, chop the butternut squash into 1 inch cubes.
• Making Copycat Panera Autumn Squash Soup
• In a large pot, heat the oil and add the shallots and saute for a few minutes.
• Add the squash, carrots, salt, and pepper, cooking and stirring until the veggies soften 5-7 minutes. Stir occasionally to prevent sticking.
• Mix in the garlic, brown sugar, ginger, curry powder, cinnamon and nutmeg, cooking until the veggies begin to caramelize, 2 minutes.
• Add the water, broth, and apple juice to the pan and bring to a boil, stirring occasionally.
• Simmer the soup until the squash can easily be pierced with a fork, about 10-15 minutes
• Remove from the heat. Stir in butter, cream cheese, and pumpkin puree.
• Meanwhile, if desired, make Chili Pepitas. Melt butter or oil in a small saute pan, add pepitas, stirring to coat, toss in a little kosher salt (a few pinches) and sprinkle with chili powder (add a shake or two of cayenne pepper for a kick). Stir until they start “popping” then remove from heat. 
• Using an immersion blender (stick blender) puree until smooth, or puree in small batches in a regular blender. Blend until very smooth. If you have a larger Vitamix or high speed blender, puree on Soup function until smooth and silky.
• Taste soup, adding more salt and pepper if needed. If you want it sweeter you can add a little additional brown sugar, maple syrup, apple juice or honey. 
• If desired, stir in a little heavy cream (optional) and add a bit more broth or water or apple juice if soup is too thick for your liking. Adding additional apple juice, water or broth to taste.
• Serve soup immediately, or may be kept on stove and rewarmed over low heat until warm. Serve with a few drops of heavy cream swirled in and top with chili pepitas. 
• To make ahead or for leftovers, allow soup to cool completely, then store in fridge for up to 5 days. If possible wait to add cream until right before serving. 

Fresh Tips

For thicker soup use less, water and broth, for thinner soup, add additional broth, water or apple juice.

• A silkier, smoother butternut squash soup using a Vitamix. A high speed blender such as a Vitamix or Blendtec have better motors and blades than your average blender, worth the investment. Try this Potato Leek Soup too!
• You can garnish the soup with freshly grated nutmeg. If you love creamy textures, try a dollop of sour cream or creme fraiche before serving and definitely some toasted Chile Pepitas!
• Panera Autumn Squash Soup can be frozen for up to 3 months! This silicone freezer tray is a great way to keep your soup for later. It’s best to leave the cream out if you are planning on freezing.

Variations & Substitutions

• Vegan or Dairy-Free Autumn Squash Soup | Easily make this recipe vegan or dairy free by substituting the cream cheese with plant-based cream cheese or coconut cream, and use plant-based butter or replace with a little olive oil.
• Use heavy cream in place of cream cheese for a silky, hot soup.
• Slow Cooker Butternut Squash Soup | I still recommend that you saute your veggies in a pan to get the most flavor, but if you are rushed, you can toss it all in a slow cooker/crock pot (except butter and cream cheese). Cook for 4-6 hours on low, or 2-3 hours on high, until soft and tender, stir in butter and cream cheese, then proceed with immersion blender or high speed blender until smooth.
• Replace shallots with one small diced onion.

Nutrition

Serving: 1cup | Calories: 148kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 842mg | Potassium: 542mg | Fiber: 4g | Sugar: 7g | Vitamin A: 17313IU | Vitamin C: 26mg | Calcium: 78mg | Iron: 2mg

Recommended Products

OXO Good Grips Y-Peeler

Mueller Austria 1 001 Ultra-Stick 500 Watt 9-Speed Immersion 

Vitamix Explorian Blender, Professional-Grade, 64 oz. Low-Profile Container, Black 

Did you make this recipe?Let us know how it was!

More #FallFlavors Recipes Below:

Appetizers and Snacks

• Caramel Pecan Clusters from An Affair from the Heart
• Carrot Top Hummus from Savory Moments
• Fall Charcuterie Board from Magical Ingredients
• Roasted Red Pepper and Crab Savory Cheesecake from A Kitchen Hoor’s Adventures
• Sweet And Spicy Roasted Nuts from Karen’s Kitchen Stories

Breakfast and Baked Goods

• Apple Cranberry Pecan Overnight Oats from Jolene’s Recipe Journal
• Cinnamon Apple Bread from Lemon Blossoms
• Sweet Potato Pancakes from Cindy’s Recipes and Writings

Soups and Salads

• Instant Pot Butternut Squash Soup from Devour Dinner
• Panera Autumn Squash Soup Recipe from The Fresh Cooky
• Salmon Salad With Grapes And Pecans from Art of Natural Living

Side Dishes

• Apple Butter Dijon Roasted Brussel Sprouts With Candied Pecans And Green Apple from Soulfully Made
• Butternut Squash And Bacon Risotto from SueBee Homemaker
• Loaded Bacon And Kale Salad from Palatable Pastime
• Roasted Maple Bacon Brussels Sprouts And Butternut Squash from Eat Move Make
• Sausage Stuffed Acorn Squash from Hostess At Heart

Main Dishes

About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.